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Kitchen: All in a day’s fun

Today was a typical day in Culinary School. It’s become completely normal- with class from roughly noon to seven- to spend the majority of each day in the kitchen. Not sure of any place I’d rather be, actually. Perhaps a garden would give it a run for its money, but that’s about it.

But I realized while having coffee with a new friend this morning that this myriad of kitchen hours seems excessive to most people. So I decided to share what a normal day in the kitchen looks like for us. Regional American Cuisine with a focus on Coastal areas was the game plan…

Loving every dish you have there! From your perfect precision cuts, to the Salmon fillets and impeccable tartare and the beautiful oysters, cubes of focaccia to everything! Wow! All I managed to produce today was a braise of Lamb shanks, ratatouille, spacthcock en poule and rice! Seriously you have like three or four extra plates you had to produce! Crazy!!!

Scallops and polenta! I love crispy polenta, love seared scallops, never considered them together before! 🙂

Oh I love hearing what you make!! That sounds like a darn busy day though. And I’m not familiar with spacthcock en poule? It was a fun coastal day, but today we’ll get to create our own menus and experiment… always a challenge. Usually some winners and some… well, not so much 😉 Are you on break yet?

SO jealous! But good news–we’re getting the cabinets for free, so Tiny Kitchen Remodel could very well happen! Squeee!!! It will still be a tiny kitchen, but it will be nicer… Thanks for the crossed fingers!